Tomato and Burrata Salad
Prepare this tomato and burrata salad with za’atar for a restaurant-worthy side dish or appetizer full of tantalizing savory flavors!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: tomato and burrata, tomato and burrata salad
Servings: 4 servings
- 4 Tablespoons olive oil
- 1 garlic clove grated
- 3 Tablespoons fresh chopped mint
- 1/2 teaspoon sea salt to taste
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 16 ounces burrata we use 3 balls totaling 16 ounces
- 16 ounces grape tomatoes split in half
- 3-4 Tablespoons za'atar seasoning
Prepare the Tomato Mixture:
In a mixing bowl, combine olive oil, grated garlic, chopped mint, sea salt, black pepper, and dried oregano. Mix well until combined.
4 Tablespoons olive oil, 1 garlic clove, 3 Tablespoons fresh chopped mint, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano
Add the halved grape tomatoes to the mixture and toss until all the tomatoes are evenly coated. Set aside.
16 ounces grape tomatoes
Coat the Burrata with Za'atar:
Carefully pat dry the burrata balls with paper towels to remove excess moisture.
16 ounces burrata
Spread the za'atar seasoning on a plate. Start with 3 tablespoons, and add more as needed.
3-4 Tablespoons za'atar seasoning
Roll each ball of burrata in the za'atar until they're completely coated. Set aside.
Assemble and Serve:
On a serving plate, arrange the seasoned grape tomatoes evenly.
Place the za'atar-coated burrata balls on top of the tomatoes.
Serve the dish with pita chips or crusty bread for dipping.
Serving: 1serving | Calories: 462kcal | Carbohydrates: 13g | Protein: 22g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 301mg | Potassium: 441mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2096IU | Vitamin C: 17mg | Calcium: 809mg | Iron: 5mg